Japan Journal of Food Engineering最新文献_第7页

Effects of the Type of Pectin and Concentration of Citric Acid on Digestive Behavior of a Bubble-containing Gel: Evaluation Using a Human Gastric Digestion Simulator 果胶类型和柠檬酸浓度对含气泡凝胶消化行为的影响：使用人胃消化模拟器评估

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI: 10.11301/JSFE.18531

Takashi Domoto, H. Kozu, Masanori Nakamura, I. Kobayashi, S. Ichikawa

{"title":"Effects of the Type of Pectin and Concentration of Citric Acid on Digestive Behavior of a Bubble-containing Gel: Evaluation Using a Human Gastric Digestion Simulator","authors":"Takashi Domoto, H. Kozu, Masanori Nakamura, I. Kobayashi, S. Ichikawa","doi":"10.11301/JSFE.18531","DOIUrl":"https://doi.org/10.11301/JSFE.18531","url":null,"abstract":"Recently, a new beverage was developed that forms a bubble-containing gel and expands in the stomach, so that it suppresses hunger despite being low in calories. In order to improve the hunger suppression effect of the beverage, it is important to clarify the optimum preparation conditions of the beverage so that it stretches the stomach wall to a larger extent, and for a longer time. Factors affecting the volume of a bubble-containing gel and its volume-retention capacity were investigated by in vitro digestibility evaluation using the human Gastric Digestion Simulator (GDS). It was determined that the degree of esterification of the pectin used and concentration of citric acid in the formulation affected the expansion volume of the gel immediately upon reaction with artificial gastric juice. Furthermore, the degree of amidation of the pectin used and physical properties of the gel also affected the retention capacity of the gel volume. For maximizing the expansion volume of the bubble-containing gel and its retention capacity after consumption of this beverage, it is necessary to consider the degree of esterification and amidation and the citric acid concentration in the formulation.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44896401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High Voltage Pulsed Electric Field Application Using Titanium Electrodes for Bacterial Inactivation in Unpurified Water 钛电极高压脉冲电场在未净化水中细菌灭活中的应用

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI: 10.11301/JSFE.19546

R. Ramaswamy, R. Ramachandran, V. Gowrisree

引用次数: 4

Studies on Flavor to Increase Palatability Using Various Analytical Approaches 用多种分析方法研究风味以提高口感

Japan Journal of Food Engineering Pub Date : 2019-03-15 DOI: 10.11301/JSFE.19544

M. Onishi

引用次数: 0

Prediction of Internal Flesh Browning of “Fuji” Apple Using Visible-Near Infrared Spectra Acquired by a Fruit Sorting Machine 用分果机获取的可见近红外光谱预测“富士”苹果内部褐变

Japan Journal of Food Engineering Pub Date : 2019-03-15 DOI: 10.11301/JSFE.18530

Mizuki Tsuta, M. Yoshimura, S. Kasai, Kazuya Matsubara, Yuji Wada, A. Ikehata

{"title":"Prediction of Internal Flesh Browning of “Fuji” Apple Using Visible-Near Infrared Spectra Acquired by a Fruit Sorting Machine","authors":"Mizuki Tsuta, M. Yoshimura, S. Kasai, Kazuya Matsubara, Yuji Wada, A. Ikehata","doi":"10.11301/JSFE.18530","DOIUrl":"https://doi.org/10.11301/JSFE.18530","url":null,"abstract":"Visible-near infrared spectra of 576 “Fuji” apples harvested in 2015 and 2016 were acquired with an apple sorting machine. One month after the spectral acquisition, the cut surface of each samples was scanned, and the occurrence of internal fresh browning was assessed. Various preprocessing methods, including newly proposed brute force differential absorbance, were applied to spectra acquired by the top and bottom spectrometer installed in the sorting machine, and models for the prediction of the occurrence of internal browning were built by partial least squares discriminant analysis. When a “metamodel” was developed by combining models with the lowest error discrimination rate for each of the top and bottom spectrometer, it was possible to predict the occurrence of internal browning with 19.8% classification error, 88.6% sensitivity and 78.1% specificity. In this research, a sorting machine which is installed in actual apple sorting factories was used. Therefore, the results of this research can be easily applied to the apple sorting sites, and it is expected to contribute to the added value improvement of “Fuji” apples.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18530","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45758597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Changes in the Molecular Structure of Potato Starch Conferred Digestion Resistance by Fatty Acid Addition and Heat Treatment 脂肪酸添加和热处理对马铃薯淀粉分子结构的影响

Japan Journal of Food Engineering Pub Date : 2019-03-15 DOI: 10.11301/JSFE.18534

Shiori Oki, C. Sato, Natsuki K. Kubota, K. Nakashima, K. Ishikawa, Y. Akiyama

引用次数: 2

A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions 程序升温条件下甜菜素变色法估算粉末玻璃化转变温度的方法

Japan Journal of Food Engineering Pub Date : 2018-12-15 DOI: 10.11301/JSFE.18526

Ratchanon Chantanuson, Jian Zhu, Y. Miyagawa, H. Yoshii, H. Shiga, S. Adachi

引用次数: 1

Ohmic Heating Behavior of Whole Egg and Measurement of Electrical Conductivity of Egg Constituents 全蛋的欧姆加热行为及蛋成分电导率的测定

Japan Journal of Food Engineering Pub Date : 2018-12-15 DOI: 10.11301/JSFE.18529

T. Nakai, Naoki Kami, M. Fukuoka, N. Sakai

{"title":"Ohmic Heating Behavior of Whole Egg and Measurement of Electrical Conductivity of Egg Constituents","authors":"T. Nakai, Naoki Kami, M. Fukuoka, N. Sakai","doi":"10.11301/JSFE.18529","DOIUrl":"https://doi.org/10.11301/JSFE.18529","url":null,"abstract":"Toward the goal of obtaining high-quality pasteurized whole eggs, we tested ohmic heating. The characteristic uneven temperature distribution was confirmed during the ohmic heating of a single whole egg at 20 kHz. The electrical properties of each constituent of whole egg and its arrangement with respect to the direction of the current might influence the heating rate during ohmic heating. We therefore measured the temperature dependence of the electrical properties of egg white, yolk (with and without yolk membrane), and liquid whole egg from 10 ℃ to 90 ℃ with an ohmic heating system and an LCR meter. All conductivities increased exponentially with the increase in temperature. In the high-frequency range of 20 kHz, the resistance became smaller than that of the low-frequency range (50/60 Hz), and the variation in resistance disappeared. The conductivity of the egg yolk membrane was remarkably low at 0.12 S ・ m -1 at 50 ℃ , indicating that the egg yolk membrane has a great influence on the ohmic heating characteristics of the whole egg. Our findings thus demonstrate the possibility of the high-quality pasteurization of whole eggs by ohmic heating.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18529","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47573742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Evaluation of Effectiveness of Snow Utilization for Preservation of Cheese by a Model Experiment 利用积雪保鲜奶酪的模型试验评价

Japan Journal of Food Engineering Pub Date : 2018-09-15 DOI: 10.11301/JSFE.18520

S. Kamiyama, Maimi Tayama, Nami Suzaki, H. Ohta, M. Kaneko, H. Sone

{"title":"Evaluation of Effectiveness of Snow Utilization for Preservation of Cheese by a Model Experiment","authors":"S. Kamiyama, Maimi Tayama, Nami Suzaki, H. Ohta, M. Kaneko, H. Sone","doi":"10.11301/JSFE.18520","DOIUrl":"https://doi.org/10.11301/JSFE.18520","url":null,"abstract":"Snow-storage room (namely yukimuro) is a cooling system that has been used to preserve foods under low temperature and high humidity conditions. In the present study, we investigated the effectiveness of snow utilization for the preservation and ripening of cheese by using a snow-storage room model, which was constructed of a low-temperature, high-humidity refrigerator with crushed ice. When a Camembert cheese was stored in a conventional refrigerator for a month, its water content was significantly decreased not only under air-exposed conditions but also sealed in a gas barrier package. In contrast, the water content of the cheese stored in the snow-storage room model was comparable to that of its initial state even under air-exposed conditions. In addition, both the Camembert and Gouda cheeses stored in the snow-storage room model had good color and texture profiles as compared with those stored in conventional refrigerator. The Camembert cheese stored in the snow-storage room model was preferred by sensory test and showed better evaluation scores regarding color, taste and texture than that stored in conventional refrigerator. Further, the Danish blue cheese stored in the snow-storage room model retained significantly high amount of odor components than that stored in conventional refrigerator. These findings indicate that the conditions in snow-storage room are suitable for preservation and low-temperature ripening of cheese.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43056261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Release of Flavor Compounds from Micelles and O/W Emulsions 胶束和油水乳状液中风味化合物的释放

Japan Journal of Food Engineering Pub Date : 2018-09-15 DOI: 10.11301/JSFE.18525

M. Shima, S. Adachi

{"title":"Release of Flavor Compounds from Micelles and O/W Emulsions","authors":"M. Shima, S. Adachi","doi":"10.11301/JSFE.18525","DOIUrl":"https://doi.org/10.11301/JSFE.18525","url":null,"abstract":"Flavor-holding capacities of three surfactants, polyglycerol monolaurate (PGML), sodium dodecyl sulfate, and ovalbumin, were investigated using ethyl acetate, 2-phenylethanol, and geraniol as model flavor compounds. Solid-phase microextraction method was used to determine their concentrations in a gas phase equilibrated with a solution containing the surfactant and flavor compounds. The flavor compounds increasingly dissolved in the solution at the surfactant concentration higher than its critical micelle concentration, except for 2-phenylethanol in an aqueous solution of ovalbumin. Dodecane and glyceryl trioctanoate were added to PGML solutions to understand the contribution of the hydrophobic moiety of the surfactant on the distribution of geraniol in micelles. The addition of dodecane had little effect on the distribution of geraniol. On the other hand, the addition of glyceryl trioctanoate was a little effective. These results suggested that the differences in the flavor holding property of the surfactants are due to the solubilization of these compounds in the amphiphilic region of the surfactant micelles, rather than the hydrophobic region of the surfactants. Solubilization in the ovalbumin solution seemed to be a more complicated phenomenon compared with those in other two surfactants.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.18525","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41997849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics and Mechanism of Bubble Formation in Plastic Packaging for Food 食品塑料包装中气泡形成的特点及机理

Japan Journal of Food Engineering Pub Date : 2018-09-15 DOI: 10.11301/JSFE.17507

Tamotsu Inoue, Tsuyoshi Shiono, H. Iyota

引用次数: 0